Tamagoyaki Recipes

TAMAGOYAKI (JAPANESE EGG OMELET) RECIPE BY TASTY

Steps:

• In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
• In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
• Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
• Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
• With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
• Slice into bite-sized pieces.
• Enjoy!

TAMAGOYAKI (JAPANESE ROLLED OMELET)

Steps:

• In a small bowl, combine eggs, mirin, soy sauce, dashi (if using) and sugar. Whisk until well combined.
• Heat 1 teaspoon oil in a tamagoyaki pan or a nonstick 8-inch skillet over medium. Using a small piece of folded paper towel, carefully wipe the excess oil from the pan and set aside paper towel (you will need it to grease the pan for each egg layer).
• Pour about 3 tablespoons of the egg mixture into the pan and quickly tilt the pan, swirling the egg mixture around to create an even layer. If there are thicker areas, gently poke a small hole at the thickest point with chopsticks and tilt and swirl the pan to cover exposed areas with more raw egg to form an even layer.
• After the layer is cooked, about 1 minute, using chopsticks or a rubber spatula, gently lift the egg edges on the farthest side to loosen the layer's grip. While tilting the pan, carefully fold the egg about 1/4 of the way toward yourself. Continue to fold the egg equally on itself until you have a narrow, rectangular omelet at the edge of the pan nearest you. Reduce the heat to medium-low if the egg is browning.
• Using the paper towel, lightly grease the exposed area of the pan. Pour another 3 tablespoons of the remaining egg mixture into the exposed area of the pan and quickly swirl it around to create another layer. Use chopsticks or a soft spatula to gently lift up the folded omelet and tilt the pan toward you so the raw egg mixture runs under the omelet.
• Once the layer is cooked, gently roll the omelet away from you in three to four flips. Repeat Steps 3 to 5 with remaining three layers, greasing the pan before each additional layer. The number of flips will decrease as the omelet grows in size with each additional layer.
• Transfer omelet to a cutting board or a plate when done. Cut crosswise into four pieces and rotate, cut side up, to show egg layers. (If using a nonstick 8-inch skillet, you can trim both ends of the omelet to make them even.) Serve immediately or chill for later.

JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY

Steps:

• In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
• Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
• Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
• With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
• Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
• Cut the tamagoyaki in half and pierce with a skewer.
• Serve with a shiso leaf, grated radish, and soy sauce.
• Enjoy!

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Steps:

• Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
• Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set.
• Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center.
• Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.
• Unwrap the omelette and slice into 6 pieces. Serve warm or cold.

TAMAGOYAKI: JAPANESE ROLLED OMELET

Steps:

• Gather the ingredients.
• Beat eggs in a bowl.
• Add dashi soup and sugar in the egg and mix well.
• Heat a tamagoyaki pan over medium heat. Oil the pan.
• Pour a scoop of egg mixture in the pan and spread over the surface.
• Cook it until half done and roll the egg toward the bottom side.
• Move the rolled egg to the top side.
• Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.
• Cook it until half done and roll the egg again so that the omelet becomes thicker.
• Cook the omelet until done.
• If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
• Cut tamagoyaki into 1-inch-thick pieces.
• Serve for breakfast, put in a bento as a side dish, or used as a filling in sushi.

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Steps:

• Gather all the ingredients.
• Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not overmix.
• In another bowl, combine the seasonings and mix well.
• Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it'll be easier to pour into the frying pan.

TAMAGOYAKI (JAPANESE SWEET OMELET)

Steps:

• Mix water, soy sauce, and sugar together in a small bowl until sugar is dissolved. Add egg and beat until egg mixture is combined.
• Heat skillet over medium heat until a drop of water evaporates almost immediately. Pour egg mixture into pan. Cook until the bottom of the omelet has solidified, 3 to 5 minutes. Flip and fold omelet into a square and transfer to a plate.

TAMAGOYAKI

Steps:

• In a medium bowl, combine the dashi, soy sauce, and sugar, stir until the sugar dissolves. Add the eggs to the bowl and mix (don't over whisk) to combine. Strain the egg mixture using a medium-mesh sieve over a measuring cup with a spout. Stir and move the eggs with a spoon to get most of the liquid through, a small amount of the thick whites may remain in the sieve.
• Use a rectangular tamagoyaki pan called a makiyakinabe or tamagoyakiki to make this rolled egg dish. If you don't have one, a regular pan will do. Oil the pan before cooking, to prevent sticking. Using a paper towel or reusable equivalent, wipe the sides of the pan with oil to make sure the eggs don't stick to the sides.
• Heat the frying pan over medium heat.
• Pour a thin layer of the egg mixture into the square frying pan, when it starts to set, roll and add a new layer. A Japanese cook would roll the eggs up using chopsticks, however, you can use a spatula or whatever you feel comfortable with to get the job done.
• Cook and roll one thin layer of the egg after another until the mixture is used up. Depending on the size of your pan and how many eggs you use, this process may be repeated multiple times.
• Roll the egg mixture and leave it to rest, then slice and serve; either in Nigiri or Sushi recipe, or just add to a Bento box!

TAMAGOYAKI

Steps:

• Beat the eggs, sugar, 1/8 teaspoon salt and 4 1/2 teaspoons water in a medium bowl until well combined but not foamy.
• Heat a 7 1/2-by-5 1/2-inch tamagoyaki pan (or an 8-inch nonstick skillet) over medium heat. Fold a piece of paper towel, dip it into vegetable oil and use it to grease the pan.
• Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, about 1 minute. Using chopsticks or a spatula (see Cook's Note), roll up the egg from the far end of the pan toward you. If you are having trouble getting the egg to fold over itself, use your fingers or a fork to help it along. When the egg is rolled up, push it to the far end of the pan.
• Grease the exposed part of the pan with the piece of paper towel. Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, 30 seconds to 1 minute. Start with the already rolled egg at the far end of the pan and, using chopsticks or a spatula, roll the omelet toward you. Repeat the process until all of the egg mixture is cooked. (For 2 eggs in a 7 1/2-by-5 1/2-inch tamagoyaki pan, you'll generally form about 4 layers.)
• Carefully turn the rolled omelet out onto a cutting board (see Cook's Note) and slice crosswise into 3/4-inch pieces. Serve topped with grated daikon and/or a drizzle of soy sauce if using.